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07-27-2004, 07:12 AM
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#2 (permalink) |
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Addict
Location: nyc
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the main problem with ground venison is that it tends to be a little dry -- you can do anything with it that you could do with hamburger but you might want to mix it with a fattier meat (my parents tend to use ground bear, but you could get by with fattier beef or buffalo, both of which should be available in your local grocery store). your other good bet is to cook the meat in a sauce, which should help heep it from drying out too much.
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07-27-2004, 08:14 AM
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#4 (permalink) |
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Tilted Cat Head
Administrator
Location: Manhattan, NY
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meat loaf
sausage stir fry
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05-04-2006, 08:52 AM
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#9 (permalink) |
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The Griffin
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i was diggin' thru this forum - i know this is an old one but this i made up and it turned out great!!!
1 lb ground venison 1 can corned beef hash 1 medium onion chopped 1 stalk celery chopped 2 - 3 cloves garlic minced 1 egg 1/2 cup bread crumbs 2 - 3 tbsp parsley 2 - 3 good dashes worcestershire combine all the above in a bowl and mold into a tightly packed football - relly work it place it in a greased casserole dish and place in a pre-heated to 350 oven - back about an hour when done let it rest covered at least 15 minutes before slicing makes good sandwiches cold too with a little mayo |
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| Tags |
| ground, venison |
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